질문하기
Chicken pickled in a tangy vinegar-based sauce with onions, jalapeños, and warm spices. This fresh, high protein dish keeps well in the refrigerator and supports healthy meal prep routines.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs on both sides for about 2 minutes per side until lightly browned.
Remove chicken from skillet and add sliced onion, sliced jalapeños, grated carrot, and whole garlic cloves. Sauté over medium heat until vegetables are just softened, about 4 minutes.
Return chicken to the pan. Add bay leaves, salt, pepper, dried oregano, and pour in white vinegar and water. Stir gently to combine.
Bring mixture to a light simmer, then reduce heat to low and cover. Cook for 20 minutes, ensuring chicken stays tender and the vegetables absorb the tangy marinade.
Remove from heat and let the dish cool to room temperature. Transfer Pollo en Escabeche to a storage container and refrigerate for at least 2 hours (overnight preferred) for optimal pickled flavor and moisture retention.
